.Indulge in the silky, nourishing flavors of this Creamy Garden Bisque—a refreshing blend of cauliflower, spinach, fresh herbs, and cashew cream. This vibrant soup is not only rich and comforting but also light enough to be enjoyed chilled on a warm summer day. Whether you’re looking for a cooling, plant-based meal or a cozy bowl of goodness, this versatile bisque is the perfect addition to your recipe collection. Simple, wholesome, and packed with garden-fresh flavor—every spoonful is pure delight!

Many people grow herbs in their gardens or balconies during the summer. But even if you do not have a garden, you may like to grow herbs on your kitchen window. I usually get lots of herbs from our neighbor, and I love to use them in my recipes. In this case, I decided to make this delicious Creamy Garden Bisque.

However, even if you do not grow your own herbs, you can just get them in a supermarket or farmer’s market. They are quite common and easy to find. Some of them I used only for decorating, as you can see in the photos, nevertheless, you don’t have to do that. Although they are healthy, so you may blend them with the rest of the ingredients. That of course depends on your taste. If you like to read more about the health benefits of HERBS, click HERE. About PARSLEY, please read HERE.

If you love recipes with herbs you may also like SUMMER FETTUCCINE with pesto made with fresh basil. Or CREAMY YELLOW BEAN with dill. Nevertheless, I use herbs in the majority of my recipes, and you are welcome to find your favorite. If you have any questions or suggestions please leave a comment. Thank you for visiting and have a wonderful week.

CREAMY GARDEN BISQUE: Find Out How to Make a Refreshing, Wholesome Soup!
Equipment
- Blender
Ingredients
- 1 cauliflower
- 2 cups baby spinach
- 1 cup fresh Italian parsley
- 1 tbsp fresh sage
- ¼ cup chives
- 4 to 5 garlic cloves minced
- ½ cup cashew cream
- 2 cups water
- 1 tbsp organic vegetable bouillon reduced sodium
- 1 tbsp grape seed oil or oil of your choice
- Himalayan pink salt to taste
- black pepper to taste
- CASHEW CREAM
- ½ cup raw cashews soaked for 6 hours and rinsed
- ¼ cup water
- Blend in a blender until smooth.
- For the drizzle, mix the remaining ¼ cup of thick cream with ½ cup of water and add a pinch of pink salt. Mix thoroughly.
Instructions
- Wash and cut the cauliflower into smaller pieces.
- Bring one cup of water into boil in a medium size pot and add the cauliflower with vegetable bouillon.
- Wait until the water boils again, reduce the heat and let it simmer for about 20 minutes. Check with the fork to make sure it’s completely soft.
- In the meantime, sauté the garlic until golden brown.
- When ready, add the garlic, spinach and herbs except chives and simmer 5 more minutes.
- Take it off the heat and let it cool down.
- Transfer the mixture to a blender, add salt, pepper and chives.
- Blend all until smooth, add cashew cream and 1 cup of boiled water.
- Blend again and transfer to a pot.
- See how do you like the thickness and if you find it too thick, you may add more boiled water. It depends about the size of your cauliflower.
- It can be served hot and cold or room temperature, toped with hemp seeds or vegan parmesan.